Texaribbean Jerked Pork


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Texaribbean Jerked Pork - the winner from last year's Stubb's Big Ol' Recipe Contest
Texaribbean Jerked Pork
Ingredients
3 habanero chile peppers stems and seeds removed
1 bunch green onions
1 ripe papaya peeled, seeded and cubed
1 (12- oz.) can Coke (flat)
1 (18- oz.) bottle Stubb's Honey Pecan Bar-B-Q Sauce
1 cup molasses
1 cup packed brown sugar
1 tbsp. soy sauce
1 tsp. allspice
Juice of 5 limes
Salt and pepper to taste
2½ to 3 lbs. boneless pork loin (or pork shoulder)
Directions

From 2008 Stubb's Big Ol' Recipe Contest Winner Drew Robinson of Santa Rosa, Calif.

Puree peppers, green onions, papaya and Coke in a blender or food processor. Add remaining ingredients except pork and mix well. (May be prepared several weeks ahead and stored, tightly covered, in the refrigerator.) Cut pork into 3-inch cubes. Using a skewer or fork, liberally poke holes in all sides of the meat to allow the marinade to fully soak in. Place in a large resealable bag and cover with marinade, reserving some marinade for brushing over meat as it’s cooking. Refrigerate for at least 24 hours, or up to 48 hours. (The longer it marinates, the more intense the flavor of the meat.) Remove meat from bag and discard marinade. Place on a grill over very low or indirect heat. *Cook for 2 hours, turning meat and brushing with reserved marinade frequently.

Makes 8 to 10 servings. 

*Meat may also be grilled over high heat to lightly char, then baked in a covered
casserole for 2 to 3 hours at 250°F or in a slow cooker on LOW for 8 to 10 hours.

 

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